Bone Meat Summary

Saturday, October 23, 2021 10:52:46 PM

Bone Meat Summary



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Sup Sumsum Tulang Sapi - Beef Bone Marrow Soup

Instead, they rely on physical indicators of doneness from a pre-technological era. But those methods are seriously flawed! As the proteins in the chicken breast denature and curl up, and, if they cook far enough, they squeeze out the water molecules that cling to them. The color of meat is also a bad indicator of doneness because pinkness can be caused by non-temperature related factors, such as pH. As for cutting the meat to see how the juices run, I suppose it could be a good doneness indicator if you want to eat chicken that has had its juices literally drained out of it before it reaches your plate.

The first—and most basic—solution to under- or over-cooked chicken is to use a thermometer when you cook your chicken! Yes, your grandmother checked it with her thumb, but she learned to cook before computers were invented! It goes without saying that a chicken breast cooks from the outside in. As the outermost layer of molecules heats up, they share their heat with the next layer, and those with the next, so on down to the coldest spot in the chicken breast, the thermal center. Those differences in temperature make up the thermal gradients. Watch the display for the lowest number that it reads: that is the doneness of your chicken. By checking actually using a thermometer you can nail your target temperature without going over.

Better chicken is within reach…. You can achieve the exact same bacterial death by holding your chicken at lower temperatures for longer times with the exact same assurance of safety. The USDA provides guidelines for industry on food safety and uses pasteurization tables to indicate how long it takes to kill enough bacteria at a given temperature. Below you can see one such table for medium-lean chicken. This chart is based on guidelines from the USDA for food manufacturers.

You can read the whole article and get expanded charts in PDF version of the document below. Reload document Open in new tab Download. Breast meat is very lean, while thigh meat is much fattier. Use the tables accordingly. With this method, you would pick a temperature from the chart, verify that the chicken has reached that temperature as you we discussed above, and hold it at that temperature for the appropriate time interval. You can hist start on the timer and watch it for 31 seconds. This is advanced thermal thinking because it requires more judgment—it entails a dynamic target with two variables: the temperature of the cooking environment and the mass of the meat being cooked. Meat cooked in a hotter environment will have more carryover because there will be more thermal energy in the outer layers that will be pumped into the center.

A large piece of chicken, say a whole bird, will have a lot more thermal mass that can move heat into the center, meaning the internal temperature will rise more than on a small piece of chicken. A breast experiences less carryover than a whole bird does, and a wing even less. What that means for you is that you might set an even lower doneness temperature on your ChefAlarm when you roast a whole chicken than you would if you were just baking some breasts. As you get used to monitoring temperatures, you will gain a sense for how carryover works in various situations and be able to set your alarms better to get exactly the results you want.

After the first two hours is up, get ready for some juggling. Be careful of steam when you first open the foil, as it will be hot. Save the juices from the pouch and toss the foil away. Don't turn the oven off just yet! If they're still a little tough, put the ribs meat-side up on the baking sheet and return to the oven until they are easily pierced, checking every 15 minutes. If they are already tender, crank up the oven. They can also be finished right in the oven. Move the oven rack to the top position once you've cranked the heat up. The top is where the oven is the hottest, and will nicely finish your ribs. You're looking for a rich, carmelized sauce on the our side. Mix your BBQ sauce with the juices from the ribs and smother over your meat.

Once the meat is tender and cooked, cover the ribs thoroughly with this sauce and spice mixture. Return ribs the oven for minutes, until browned. Make sure the meaty side of the ribs faces upwards. This final stage will crisp up the edges, brown the meat, and bring out an incredible final flavor. Method 3. Set your grill up with a direct and indirect zone for heating. Whenever you grill, you should have one area directly over a flame, and one that only heats from the air in the grill.

Depending on your grill, there are different ways to do this: Charcoal and wood-fired grills should be set up so that half of the grill is covered in briquets and the other half is empty. Propane grillers can simply turn on 1 burner and leave burners off. If you have a second, higher rack on the grill, this can work too. This usually means the medium-low setting, but all grills are different. If your grill doesn't have a thermometer, this is hot enough that you can hold your hand " over the grill for about 10 seconds. Add a few handfuls of damp BBQ smoking wood, like cherry or apple, to the flame and wait until it smokes. If you don't want to deal with smoking wood, you can instead use about 1 teaspoon liquid smoke sprinkled over the ribs and rubbed into the meat.

If using a propane grill, fill the small aluminum smoking tray with the wood instead of adding directly. Cook the ribs over the smoke for 3 hours. You want to save as much smoke as possible. You will open the grill for an occasional misting, but this is explained below. Use a spray bottle to mist the ribs in apple juice once an hour. This juice helps retain moisture, provides a light sweetness, and tenderizes the meat. These extra tender ribs basted in apple juice are generally considered "St. Wrap the ribs in heavy-duty foil, leaving a small opening at one end.

Prepare the aluminum foil pouch in advance, as the ribs are hot and you want to get them back in the grill quickly once they're wrapped. If the grill needs a new chimney of charcoal to stay hot, this is generally the best time to add it. This stage basically steam cooks the meat, which is a crucial step to getting it to fall off the bone. Remove the ribs and cook once more over indirect heat, until they bend slightly when lifted. This is your sign that they are finished, and only need a quick final blast of heat to caramelize the outside. It usually takes another hours. Spray the ribs with apple juice every hour. Keep the hot, cooked ribs in aluminum foil and set aside in a cooler.

The next step requires cranking the heat up significantly on the oven, but you don't want the ribs over the heat while this happens. Instead, wrap them up in foil to stay hot and retain their moisture while you get the heat up. Remember -- they are done when they bend slightly when lifted. But they still have one more stage until they're delicious. Crank the heat to high, or add a full, hot chimney of charcoal. The grill should be raging hot at this point, as all you're looking for is quick sear. Don't rush -- make sure the grill is about as hot as he can get it. Seoul Guide Book:. Retrieved January 9, Categories : Korean soups and stews.

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